Rating: 4.5 stars 4.6
1127 Ratings
  • 5 star values: 811
  • 4 star values: 234
  • 3 star values: 58
  • 2 star values: 20
  • 1 star values: 4

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

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Nutrition Facts

158 calories; protein 3.4g; carbohydrates 29.1g; fat 2.8g; cholesterol 1.4mg; sodium 630.6mg. Full Nutrition
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